Remember how I told y’all that I’ve got a gift for throwing ingredients together in times of need?
This recipe is another example of that ability.
I am sick.
Sick, sick, sick, sick, sick.
Like, I feel like I have the flu or something. My body aches, my throat hurts, my ears hurt, my chest feels tight, I’m exhausted, and I want to do nothing but curl up on the couch and watch Paranormal Witness.
Oh, and eat soup.
Piping hot soup that’s spicy and soothing and will rip open the floodgates of my sinuses.
This deliciousness will do just that, and would also go amazingly well with my Skinny Buffalo Chicken Jalapeno Poppers.
I walked into our pantry yesterday with my head swimming and spinning and my legs wobbling and bobbling praying to God that we had some sort of soup in our house.
We did, but we only had French Onion and Lentil, and I didn’t want either of those.
Plus, it was canned soup, and I’m trying really hard to stay away from processed & pre-packaged foods.
So, I opened up the fridge and scanned my options.
I had a half eaten rotisserie chicken, some celery that needed to be used, and a tiny square of Danish bleu cheese staring back at me.
My husband had just made the most delicious buffalo chicken pizza I had ever eaten in my life the night before, so that automatically stuck out in my mind.
Buffalo Chicken Soup it was.
Buuuuuut the bleu cheese kind of threw me for a loop.
I wasn’t feeling the whole crumble some into your piping hot bowl, so I started brainstorming other ideas, and I remembered watching Giada de Laurentiis make her own tortillas chips out of corn tortillas the other day, and it hit me that I could make blue cheese tortilla chips to dip into the buffalo chicken soup!
Getting to know you…
What do you like to eat when you’re sick?
What is your favorite kind of tortilla chip?
Have you ever had buffalo chicken soup?